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Raspberry Filled Sugar Cookies


1/3 cup unsalted butter, softened
4-oz. Philadelphia cream cheese
2 cups Beth's All-Purpose Flour (Gluten Free Pantry)
1 cup sugar
1/2 tsp. Rumford baking powder
1/2 tsp. grated lemon peel
1 egg
1 tsp. pure vanilla extract
1 tsp. lemon juice
Dickinson's raspberry jam


1. In a heavy-duty mixer, beat butter and cream cheese together until fluffy.

2. Whisk together flour mix, sugar, baking powder, and lemon peel. Beat 1 cup of flour mixture into butter mixture.

3. Add egg, vanilla and lemon juice. Beat in remaining 1 cup of flour mixture.

4. Cover and chill dough for 2 hours or overnight.

5. Preheat oven to 375F degrees.

6. Divide dough in half. On a well-floured (rice flour) surface, roll half the dough at a time to 1/4 inch thick or thinner (keep remaining dough refrigerated).

7. Using a 2" inch cookie cutter, cut dough into circles. Using a small heart-shape cutter, cut out centers from half of the cookies. Place on cookie sheets lined with parchment paper.

8. Bake 10 minutes or until edges are firm and bottoms are lightly browned. Do not overbake. Cool completely on a wire rack.

9. Sprinkle powdered sugar on cutout cookies. Spread 1 teaspoon raspberry jam on each of the solid cookies; top each one with a cutout cookie.

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